Kappa-carrageenan effects on the gelation properties of simulated oven-roasted turkey breast juice

The gelling mechanism in oven-roasted turkey breast juice and the effects of kappa-carrageenan and certain salts were evaluated. In the presence of 2.2% salt and 0.5% phosphate, the soluble protein started to gel at 52 degrees C, and kappa-carrageenan started to swell at 46 degrees C during heating...

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Bibliographic Details
Published inJournal of food science Vol. 57; no. 4
Main Authors Bater, B. (University of Wisconsin, Madison, WI), Descamps, O, Maurer, A.J
Format Journal Article
LanguageEnglish
Published 01.07.1992
Subjects
ALIMENTOS ARTIFICIALES
CARNE DE PAVO
CARRAGENINAS
CARRAGHENANE
GELIFICACION
GELIFICATION
GRILLAGE
JUGO DE FRUTAS
JUS DE FRUIT
MUSCLE
MUSCULOS
SUCCEDANE D'ALIMENT
TOSTADO
VIANDE DE DINDE
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Summary:The gelling mechanism in oven-roasted turkey breast juice and the effects of kappa-carrageenan and certain salts were evaluated. In the presence of 2.2% salt and 0.5% phosphate, the soluble protein started to gel at 52 degrees C, and kappa-carrageenan started to swell at 46 degrees C during heating and gel at 44 degrees C during cooling. When sodium chloride content was changed to 0% or 4.4% and phosphate content to 0% or 1.2%, kappa-carrageenan started to swell at 28 degrees C and gel at 36 degrees C, or swell at 67 degrees C and gel at 55 degrees C, respectively. The protein and kappa-carrageenan combination showed a significant (P0.05) synergistic increase in final gel strength; the effect was increased further (P0.05) by 0.2% added potassium chloride or calcium chloride
Bibliography:Q04
9327378
Q02
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1992.tb14307.x